CN108094774A - 一种南瓜饮料的制备方法 - Google Patents
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- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
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- A—HUMAN NECESSITIES
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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Abstract
本发明属于食品加工技术领域,具体公开了一种南瓜饮料的制备方法。本发明南瓜饮料的制备方法包括以下步骤:(1)南瓜选择;(3)南瓜处理:依次对南瓜进行蒸煮、超声波处理、磨浆和过滤处理等;(3)调配:往南瓜液中加入乳化稳定剂、山楂提取液、蔗糖和柠檬酸等进行调配;(4)均质:进行二次均质;(5)装灌。本发明制备方法原料利用率高,可有效保持原料的营养成分,制备得到的南瓜饮料营养丰富、感官质量高且稳定性好。
Description
【技术领域】
本发明涉及食品加工技术领域,具体涉及一种南瓜饮料的制备方法。
【背景技术】
南瓜属草本植物,是葫芦科植物南瓜的果实,又名番瓜、窝瓜等,其营养成分丰富。研究表明,每500g南瓜含糖4g、维生素220mg、钙56mg、胡萝卜素2.272g,另外,南瓜还含有葫芦巴碱、腺嘌呤、精氨酸、多缩戊糖等对人体有益的物质。南瓜同时具有很高的药用价值,在防治糖尿病、降脂、减肥、防癌抗癌等方面具有广泛的应用价值。特别是南瓜中含有一种称作“CTY”的有效成分,这种物质可增加糖尿病人胰脏细胞中所缺乏的Glut-Z蛋白质含量,从而促进人体胰岛素的分泌,对糖尿病人具有较好的疗效。
随着人们生活水平的日益提高,人们的保健意识也越来越强,南瓜产品的需求量也会不断增加。以南瓜为原料制成各种饮料的研究也很多,但是现有的南瓜饮料大多存在感官质量差,不够稳定的问题。
【发明内容】
本发明的发明目的在于:针对上述存在的问题,提供一种南瓜饮料的制备方法。本发明制备方法原料利用率高,可有效保持原料的营养成分,制备得到的南瓜饮料营养丰富、感官质量高且稳定性好。
为了实现上述目的,本发明采用的技术方案如下:
一种南瓜饮料的制备方法,包括以下步骤:
(1)南瓜选择:选择色泽金黄、表皮坚硬、纤维少、无霉烂和病虫害的南瓜为原料,用清水冲洗后,去蒂、去皮、去瓢、去籽,得处理南瓜;
(2)南瓜处理:将称取好的南瓜切片后放入夹层锅中煮5-8min后,加入食盐和柠檬酸搅拌均匀,再采用超声波处理3-5min;往所述超声波处理过的南瓜中加入体积为所述南瓜体积的2/5且温度为30-35℃的水后进行磨浆、过滤,得一次滤液和滤渣;
将所述滤渣加入90-95℃的水中保温4-5min后降温至28-35℃,加入纤维素酶混合均匀,采用超声波处理3-5min,再次进行磨浆、过滤,得二次滤液和滤渣;合并一次滤液和二次滤液,并于115℃下灭菌20min,即得南瓜液;
(3)调配:按质量比100:0.01-0.03往所述南瓜液中加入乳化稳定剂搅拌均匀后,继续加入山楂提取液、蔗糖、柠檬酸、脱脂奶和无菌水,搅拌均匀,得调配液;所述乳化稳定剂主要由蔗糖酯、硬酯酰乳酸钠、魔芋精粉、黄原胶和瓜尔豆胶按质量比1-2:0.3-0.6:0.1-0.4:2-5:1-3混合制成;
(4)均质:将上述调配液放入均质机中进行二次均质,第一次和第二次的均质压力分别为15MPa和20MPa;
(5)装灌:将均质后的调配液置于80KPa的压力下真空脱气30min,于75℃下装罐并封盖后,采用喷淋杀菌机于95℃下灭菌10min,再用冷水喷淋至灌装饮料温度为40℃以下,即可得到所述南瓜饮料。
进一步的,步骤(2)中,所述食盐和柠檬酸的加入量分别为所述南瓜质量的1%和0.3%。
进一步的,步骤(2)中,所述超声波处理的温度为30-33℃、功率为180W。
进一步的,步骤(3)中,所述山楂提取液的添加量为所述南瓜液质量的12-15%。
进一步的,步骤(3)中,所述乳化稳定剂主要由蔗糖酯、硬酯酰乳酸钠、魔芋精粉、黄原胶和瓜尔豆胶按质量比1.7:0.5:0.3:3:2.4混合制成。
进一步的,步骤(4)中,第一次均质的时间和第二次均质的时间分别为2-3min和1-2min。
综上所述,由于采用了上述技术方案,本发明的有益效果是:
本发明的制备方法采用蒸煮和超声波结合对南瓜进行处理,并对第一次过滤得到的滤渣进行热处理、酶解和超声波处理后再次磨浆过滤,在保证饮料顺滑口感的情况下,使南瓜原料的利用率达95.8%以上,且大大提高了南瓜细胞的破碎率,从而提高南瓜有效成分的得率,本发明南瓜液中维生素的得率可达91.28%以上、胡萝卜素的得率可达93.14%以上;同时,搭配山楂提取液,提升了本发明南瓜饮料的保健性和风味。进一步的,本发明采用蔗糖酯、硬酯酰乳酸钠、魔芋精粉、黄原胶和瓜尔豆胶制成的乳化稳定剂对南瓜液进处理,有效提升了了南瓜饮料的稳定性,用量少,效果好,感官效果强,其中,经实验测定,魔芋精粉、黄原胶和瓜尔豆胶复配组分常温下的粘稠度达138s以上,远远高于单一组分,加上蔗糖酯、硬酯酰乳酸钠进行复配,进一步提升了南瓜饮料的乳化稳定性。
综上,本发明制备方法原料利用率高,可有效保持原料的营养成分,制备得到的南瓜饮料营养丰富、感官质量高且稳定性好。
【具体实施方式】
下面将结合具体实施例来对本发明作进一步的说明。
实施例1
一种南瓜饮料的制备方法,包括以下步骤:
(1)南瓜选择:选择色泽金黄、表皮坚硬、纤维少、无霉烂和病虫害的南瓜为原料,用清水冲洗后,去蒂、去皮、去瓢、去籽,得处理南瓜;
(2)南瓜处理:将称取好的南瓜切片后放入夹层锅中煮5min后,加入质量分别为所述南瓜质量的1%的食盐和0.3%柠檬酸搅拌均匀,再采用温度为30℃、功率为180W的超声波处理3min;往所述超声波处理过的南瓜中加入体积为所述南瓜体积的2/5且温度为30℃的水后进行磨浆、过滤,得一次滤液和滤渣;
将所述滤渣加入90℃的水中保温4min后降温至28℃,加入纤维素酶混合均匀,采用温度为30℃、功率为180W的超声波处理3min,再次进行磨浆、过滤,得二次滤液和滤渣;合并一次滤液和二次滤液,并于115℃下灭菌20min,即得南瓜液;
(3)调配:按质量比100:0.01往所述南瓜液中加入乳化稳定剂搅拌均匀后,继续加入质量为所述南瓜液质量的12%的山楂提取液、蔗糖、柠檬酸、脱脂奶和无菌水,搅拌均匀,得调配液;所述乳化稳定剂主要由蔗糖酯、硬酯酰乳酸钠、魔芋精粉、黄原胶和瓜尔豆胶按质量比1:0.3:0.1:2:1混合制成;
(4)均质:将上述调配液放入均质机中进行二次均质,第一次和第二次的均质压力分别为15MPa和20MPa;
(5)装灌:将均质后的调配液置于80KPa的压力下真空脱气30min,于75℃下装罐并封盖后,采用喷淋杀菌机于95℃下灭菌10min,再用冷水喷淋至灌装饮料温度为40℃以下,即可得到所述南瓜饮料。
实施例2
一种南瓜饮料的制备方法,包括以下步骤:
(1)南瓜选择:选择色泽金黄、表皮坚硬、纤维少、无霉烂和病虫害的南瓜为原料,用清水冲洗后,去蒂、去皮、去瓢、去籽,得处理南瓜;
(2)南瓜处理:将称取好的南瓜切片后放入夹层锅中煮6min后,加入质量分别为所述南瓜质量的1%的食盐和0.3%柠檬酸搅拌均匀,再采用温度为32℃、功率为180W的超声波处理4min;往所述超声波处理过的南瓜中加入体积为所述南瓜体积的2/5且温度为33℃的水后进行磨浆、过滤,得一次滤液和滤渣;
将所述滤渣加入92℃的水中保温5min后降温至30℃,加入纤维素酶混合均匀,采用温度为32℃、功率为180W的超声波处理4min,再次进行磨浆、过滤,得二次滤液和滤渣;合并一次滤液和二次滤液,并于115℃下灭菌20min,即得南瓜液;
(3)调配:按质量比100:0.02往所述南瓜液中加入乳化稳定剂搅拌均匀后,继续加入质量为所述南瓜液质量的13%的山楂提取液、蔗糖、柠檬酸、脱脂奶和无菌水,搅拌均匀,得调配液;所述乳化稳定剂主要由蔗糖酯、硬酯酰乳酸钠、魔芋精粉、黄原胶和瓜尔豆胶按质量比1.7:0.5:0.3:3:2.4混合制成;
(4)均质:将上述调配液放入均质机中进行二次均质,第一次和第二次的均质压力分别为15MPa和20MPa;
(5)装灌:将均质后的调配液置于80KPa的压力下真空脱气30min,于75℃下装罐并封盖后,采用喷淋杀菌机于95℃下灭菌10min,再用冷水喷淋至灌装饮料温度为40℃以下,即可得到所述南瓜饮料。
实施例3
一种南瓜饮料的制备方法,包括以下步骤:
(1)南瓜选择:选择色泽金黄、表皮坚硬、纤维少、无霉烂和病虫害的南瓜为原料,用清水冲洗后,去蒂、去皮、去瓢、去籽,得处理南瓜;
(2)南瓜处理:将称取好的南瓜切片后放入夹层锅中煮8min后,加入质量分别为所述南瓜质量的1%的食盐和0.3%柠檬酸搅拌均匀,再采用温度为33℃、功率为180W的超声波处理5min;往所述超声波处理过的南瓜中加入体积为所述南瓜体积的2/5且温度为35℃的水后进行磨浆、过滤,得一次滤液和滤渣;
将所述滤渣加入95℃的水中保温5min后降温至35℃,加入纤维素酶混合均匀,采用温度为33℃、功率为180W的超声波处理5min,再次进行磨浆、过滤,得二次滤液和滤渣;合并一次滤液和二次滤液,并于115℃下灭菌20min,即得南瓜液;
(3)调配:按质量比100:0.03往所述南瓜液中加入乳化稳定剂搅拌均匀后,继续加入质量为所述南瓜液质量的15%的山楂提取液、蔗糖、柠檬酸、脱脂奶和无菌水,搅拌均匀,得调配液;所述乳化稳定剂主要由蔗糖酯、硬酯酰乳酸钠、魔芋精粉、黄原胶和瓜尔豆胶按质量比2:0.6:0.4:5:3混合制成;
(4)均质:将上述调配液放入均质机中进行二次均质,第一次和第二次的均质压力分别为15MPa和20MPa;
(5)装灌:将均质后的调配液置于80KPa的压力下真空脱气30min,于75℃下装罐并封盖后,采用喷淋杀菌机于95℃下灭菌10min,再用冷水喷淋至灌装饮料温度为40℃以下,即可得到所述南瓜饮料。
效果验证:以本发明实施例1-3制备得到的南瓜饮料为实验组1-3,以现有的南瓜饮料(将南瓜进行蒸煮、磨浆并过滤后,加入海藻酸纳、琼脂、蔗糖等制成)为对照组。在常温下放置30d后,按表1的标准对上述各组饮料进行感官评价,结果见表2:
表1感官评价标准
表2各组饮料的感官评价结果
组别 | 色泽 | 风味 | 外观形态 | 总分(分) |
实验组1 | 13 | 41 | 35 | 89 |
实验组2 | 14 | 40 | 36 | 90 |
实验组3 | 13 | 42 | 35 | 90 |
对照组 | 13 | 35 | 28 | 76 |
由表1结合表2可知,本发明的南瓜饮料相对于现有的南瓜饮料,在感官评价上有了较大的提升,说明本发明的南瓜饮料感官效果佳,稳定性好。
上述说明是针对本发明较佳可行实施例的详细说明,但实施例并非用以限定本发明的专利申请范围,凡本发明所提示的技术精神下所完成的同等变化或修饰变更,均应属于本发明所涵盖专利范围。
Claims (6)
1.一种南瓜饮料的制备方法,其特征在于,包括以下步骤:
(1)南瓜选择:选择色泽金黄、表皮坚硬、纤维少、无霉烂和病虫害的南瓜为原料,用清水冲洗后,去蒂、去皮、去瓢、去籽,得处理南瓜;
(2)南瓜处理:将称取好的南瓜切片后放入夹层锅中煮5-8min后,加入食盐和柠檬酸搅拌均匀,再采用超声波处理3-5min;往所述超声波处理过的南瓜中加入体积为所述南瓜体积的2/5且温度为30-35℃的水后进行磨浆、过滤,得一次滤液和滤渣;
将所述滤渣加入90-95℃的水中保温4-5min后降温至28-35℃,加入纤维素酶混合均匀,采用超声波处理3-5min,再次进行磨浆、过滤,得二次滤液和滤渣;合并一次滤液和二次滤液,并于115℃下灭菌20min,即得南瓜液;
(3)调配:按质量比100:0.01-0.03往所述南瓜液中加入乳化稳定剂搅拌均匀后,继续加入山楂提取液、蔗糖、柠檬酸、脱脂奶和无菌水,搅拌均匀,得调配液;所述乳化稳定剂主要由蔗糖酯、硬酯酰乳酸钠、魔芋精粉、黄原胶和瓜尔豆胶按质量比1-2:0.3-0.6:0.1-0.4:2-5:1-3混合制成;
(4)均质:将上述调配液放入均质机中进行二次均质,第一次和第二次的均质压力分别为15MPa和20MPa;
(5)装灌:将均质后的调配液置于80KPa的压力下真空脱气30min,于75℃下装罐并封盖后,采用喷淋杀菌机于95℃下灭菌10min,再用冷水喷淋至灌装饮料温度为40℃以下,即可得到所述南瓜饮料。
2.根据权利要求1所述一种南瓜饮料的制备方法,其特征在于,步骤(2)中,所述食盐和柠檬酸的加入量分别为所述南瓜质量的1%和0.3%。
3.根据权利要求1所述一种南瓜饮料的制备方法,其特征在于,步骤(2)中,所述超声波处理的温度为30-33℃、功率为180W。
4.根据权利要求1所述一种南瓜饮料的制备方法,其特征在于,步骤(3)中,所述山楂提取液的添加量为所述南瓜液质量的12-15%。
5.根据权利要求1所述一种南瓜饮料的制备方法,其特征在于,步骤(3)中,所述乳化稳定剂主要由蔗糖酯、硬酯酰乳酸钠、魔芋精粉、黄原胶和瓜尔豆胶按质量比1.7:0.5:0.3:3:2.4混合制成。
6.根据权利要求1所述一种南瓜饮料的制备方法,其特征在于,步骤(4)中,第一次均质的时间和第二次均质的时间分别为2-3min和1-2min。
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